Overnight Oat Waffles, GF

By MaryEllen

An added benefit is that overnight oats are easier to digest than traditional oats because soaking breaks down the natural starches in the oats. Soaked, refrigerated oats are higher in dietary fiber called “resistant starches” (they resist digestion in the small intestine, improving gut health through slow fermentation in the large intestine) which improve overall digestion, increase your body’s fat-burning ability, help to fill you up and can even help decrease insulin levels. These natural resistant starches are formed during the cooling process, hence the refrigeration.

Ingredients

• OVERNIGHT OATS:
• Ingredients
• 1 1 1 cup certified gluten free, purity protocol oats (rolled or quick, not steel cut)
• 1 1 1 Tbs. OWYN Protein powder, peanut butter powder or cocoa or both (optional)
• 1/2 1/2 1/2 Tbs. cinnamon (optional)
• 1 1 1 cup milk of choice, dairy or non-dairy or OWYN protein drink
• FOR THE WAFFLE BATTER:
• Ingredients
• 1 1/4 1 1/4 1/4 cup prepared gluten free overnight oats
• 1/3 1/3 1/3 cup (45 grams) gfJules Gluten Free All Purpose Flour
• 1 1 1 cup milk of choice or OWYN protein drink
• 1 1 1 Tbs. pure maple syrup, sugar or coconut palm sugar, honey or agave (reduce milk by 1 Tbs. if using liquid sweetener)
• 1 1 1 Tbs. cocoa (optional)
• 1/2 1/2 1/2 tsp. cinnamon (optional)

Details

Adapted from gfjules.com

Preparation

Step 1

FOR THE OVERNIGHT OATS:
To prepare the gluten free overnight oats, have a large jar or glass container with the lid ready. Add one cup of your milk of choice plus one cup certified gluten free oats.

Add protein powder, peanut butter powder, cocoa or cinnamon.

Stir or shake well, place in the refrigerator overnight or for up to 3 days.

FOR THE WAFFLES:
Depending on the type of certified gluten free oats you use, they will absorb more or less liquid, so use these proportions as a guide — you do not want the waffle batter to be watery.

Add gfJules Flour, OWYN protein drink or milk and sweetener to 1 1/4 cups prepared gluten free overnight oats (also add cocoa and/or cinnamon, if using).

Stir until thoroughly mixed and the batter is of thick but spreadable consistency. Stir in more liquid, if necessary, so that batter becomes spreadable in a waffle iron.

Add to hot waffle iron in the amount recommended by your waffle manufacturer. Once cooked and lightly brown, (about 5 minutes per waffle) remove and serve warm with syrup if desired.
Notes

Store any extra waffles in a zip-top bag in the refrigerator and warm to serve later. Store any remaining gluten free overnight oats in the refrigerator to serve as oatmeal or use to make more waffles later.